Wild Blueberry Pie with Almond Crumble Topping

Wild blueberries are small and flavorful. They can be found fresh at farmers' markets and frozen at supermarkets and specialty foods stores. The little bit of almond in the topping amps up the flavor of the berries.

Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.

For topping:

Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.

This pie is The Best - and my chef daughter-in-law agrees! I cut the sugar down to 3/4 cup - possibly could reduce it further, depending on the sweetness of the blueberries? (I used wild, low bush blues, frozen.) I also used the zest of the lemon as well as the juice. If you like a stronger almond taste, use the entire package of marzipan (7 ounces).

This is a recipe that I developed for Bon Appetit. It has been changed by epicurious as the original did not call for a pie crust stick, but a freshly made pie crust. It's excellent with the homemade pie crust.

This is a fantastic recipe. I've made it several times, exactly as the recipe called for. But the last time I had to make modifications, as I made it for a friend going through chemo for ovarian cancer. She it had to be sugar free, dairy free, organic and, if possible, gluten-free. A professional chef said it couldn't but done, but I tried anyway. I used a GF crust (top and bottom) instead of the crumble, and substituted Truvia for the sugar. It was fantastic!!! Now I'm using the Truvia instead for me!!!

The almond crumble topping is awesome! I used the Solo almond paste in the can. I hate when people do this, but I did change something - in the preparation, not the formula. I thought that pre-cooking the filling would make it too jammy and detract from the character of the fresh blueberries. Instead, I crushed one cup of the blueberries with the lemon juice, stirred in the mixture sugar/cornstarch, folded in the remaining 6 cups of berries, and mounded it into the unbaked pie shell (used my own recipe for the pie pastry). I baked the pie at 425º for the first 20 minutes, then reduced the temperature to 400º. After another 20 minutes or so, I lightly covered the pie with aluminum foil to prevent excessive browning and baked another 25-30 minutes until the topping was golden and the filling was bubbling. I allowed hours it to cool completely before serving (with small scoop of French vanilla ice cream on the side). I made this for a dinner party and my guests absolutely loved it.

Such a gosh golly good pie.
I made my own almond paste topping and used it like a top crust rather than a mere crumble... Due to poor ingredient related planning I didn't have cornstarch, I subbed a half cup of potato flakes... My husband noticed something faintly potato flavored (but no bother, he was on his third slice by that time.)
Such a great pie!!!! Not too sweet, not too heavy, just right for a summer night with ice cream!

I needed a gluten free dessert for Mother's Day and I had frozen wild blueberries that deserved to be the highlight. I made the GF pie crust from First Prize Pies and used straight almond paste and a GF all purpose blend for the crumble...yum!

I needed a gluten free dessert for mother's day; I had frozen wild blueberries in the freezer and this turned out better than expected. I used the gluten free pie crust recipe from First Prize Pies and for the almond paste crumble I improvised using a GF all purpose substitute. I seemed to have too much filling, so the extra was served with greek yogurt and GF granola for a breakfast treat on Mother's Day.

Maybe I didn't cook the cornstarch mixture long enough. I left the pie to sit after baking for an hour and it was more like cobbler, very runny. The taste was "good enough". BUT then at the end of the day I tried it again. It was still a little runny but I just decided to call it cobbler. The taste was incredible! I recommend serving it on the cool room temp side rather than hot. The crumble top is more interesting that way. And I poured a little heavy cream on it. I have never liked ice cream on cobbler...the cream doesn't take over but it works as a good counter to the acid of the berries.

This pie was incredible! I made it as printed and the guests couldn't stop raving about it. They insisted on keeping all leftovers and promised to return the pie plate (clean). I used almond paste which made the topping a little wetter than it probably should have been, but it baked up perfectly and the taste was awesome! I will make this many times over! Thank you!

Followed recipe exactly (except used my usual all butter crust) and got RAVE reviews. My uncle requested I make a blueberry pie for his birthday party, and he was thrilled with this one. My husband keeps bringing the pie up in conversation, so perhaps we'll be making another one soon!

I make this every year for Thanksgiving and Christmas. Everyone absolutely adores this pie! For the filling I use a little less cornstarch and add vanilla and almond extracts. For the topping I use a full 7oz tube of almond paste (we love our almond paste) and also add lemon zest and vanilla bean. In the last 10 minutes of baking I sprinkle on some almond slivers which is great texture wise! You have got to make this pie, the creamy almond topping and sweet blueberry filling go together perfectly!

The BEST blueberry pie recipe hands down. Making it for Thanks giving. Everytime I have made it, my guests claim it's the best they ever had. I add some organic blueberry flavor extract to the filling. I use a whole package of almond paste.(more than the 4oz.)

Using 6 1/2C Michigan blueberries, I
made 2 pies in regular sized Pet Ritz
pie shells & it only bubbled over a bit.
I cut the sugar back to 1/2C as the
berries were really sweet...but I used
the 1/4C cornstarch...added a bit more
lemon & abt. 1 tsp. zest.
For topping I used almond paste and a
few sliced almonds that I put in the
food processor, along with the other
items. The topping recipe made enough to cover both pies.
Folks raved abt. this pie & I loved it
as well...definitely will make again.
Don't put it in the fridge...and, it
tastes best the 1st day.

Overall a great pie. I followed the
recipe, with the exception of adding
lemon zest with the lemon juice. The
filling had nice blueberry taste - not
too sweet or "jammy" and SO easy. My
only concern was that the topping was a
little sandy. Maybe I over processed
the marzipan & butter, but I ended up
just adding in some crushed almonds for
more texture and it was great!

Filling is delicious, although mine was runny, I think I failed on the cornstarch amount. I used fresh blueberries and could have cut back on sugar. The lemon juice is essential, fabulous background flavor. I would follow others and start at 425 for 15 and finish at 375. An absolute "save".

I never made any pie in my life, so this was a challenge. It was nevertheless a big hit and recommendable to everybody.
The only thing which was not clear is how thick the crust should be. We made it 1/5" and that appeared to be a little to thin to hold the inside. Can anyone tell me? The filling is actually pretty liquid, but someone told me pies like this supposed to be this way.
but anyway, even with no experience, this is delicious!

I wasn't sure about this recipe when I read that the blueberry filling had to be cooked ahead of time with all that cornstarch but it was fabulous. Of course, you have to have good blueberries because that makes all the difference in the world. I didn't have marzipan, unfortunately, so I subbed in some chopped walnuts and added a little sugar to the topping. Delicious!

I made the recipe exactly as instructed except for the cooking time. This was easy and delicious. If I had cooked it for 50 minutes, though, the topping and crust would have been way too brown - 40 min. worked for me.

my crumble, portions
according to the
reipe, sank into the
blueberry filling
while baking. Did
that happen to
anyone else? In the
end I had to bake
more topping
separately and layer
it on top after the
filling cooled and
thickened. Thanks to
reviewers for
recommending more
topping.
Also I baked it at
400F for about 40
min and the filling
(frozen bluberries)
worked out fine.
I would reduce the
sugar too. I made
the mistake of
tasting the
blueberry filling
while cooking it on
the stove, thinking
it was not sweet
enough and adding
more. At the end,
the blueberry
filling became much
too sweet.
I added a lot more
lemon juice and even
then, could only
taste a tinge.

excellent, easy recipe and a good way to use summer berries. I made it as a crumble (no pie crust) and doubled the amount of topping as some reviews suggested, but it was a bit too much. definitely check the pie frequently to prevent the topping from burning.
I added some lemon zest to the berries, and some cinnamon & cardamom to the topping. The combination of lemony berries and almondy topping was fantastic.